In a large bowl, combine eggs, sugar and butter and beat with an electric mixer until light and fluffy, approximately 3 minutes.

Combine flour, baking powder and salt in a separate bowl.

Add dry ingredients alternately with buttermilk in three parts to batter and mix gently until just moistened (I used low setting on mixer). Stir in coconut and pecans. Pour batter into a pound cake mold. Bake for 60 minutes or until knife inserted in the center comes out clean.

For the glaze: Five minutes before cake is finished baking, make the glaze. Combine water, butter and sugar in a saucepan and bring to a boil. Reduce heat and cook for 5 minutes. Slowly pour half the syrup over the cake, invert onto serving plate, and pour remaining syrup over the top. Dust with powdered sugar, let sit for 10 minutes, and eat warm.My note: I did the glaze the next day, before eating :)

No comments:

About Me

Language Arts teacher with a flair for technology. I love to run and shutterbug. I'm also a mother, married to the best guy in the world, and love teaching. Thanks for letting me share our world with you.